Preheat the oven to 200C / Fan 180C / Gas Mark 6. Line a large baking tray with parchment paper.

First make the panade. Roughly break up the gluten free bread into a large mixing bowl. Mix the milk and eggs together lightly then pour over the bread, also adding the fresh parsley, garlic paste and oregano.

Using your hands, scrunch the bread mixture together until the bread full disintegrates. Leave the bread to soak up all the moisture for 5 minutes.

Add the beef mince to the panade then use your hands again to 'smush' the mixture together, ensuring the panade is completely distributed throughout the beef with no lumps of bread.

Once the mixture is combined, divide into 12 equal-sized portions (or 24, for smaller meatballs) and roll into balls using your hands. Place them evenly on a lined baking tray.

Bake the meatballs for 20 minutes until brown on the outside and cooked through. Add to your favourite sauce and serve with pasta or rice.